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Balsamic Marinated Flank Steak with Arugula, Tomato and Shaved Parmesan Salad Recipe

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This recipe for Balsamic Marinated Flank Steak with Arugula, Tomato and Shaved Parmesan Salad is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup plus 2 TBS balsamic vinegar
3/4 cup plus 3 TBS olive oil
4 cloves garlic, coarsely chopped
2 TBS coarsely chopped rosemary leaves
1 (1 1/2-1 3/4 pound beef flank steak
Sal and freshly ground black pepper
2 cups arugula
1 pound cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 (4 ounce) piece Parmesan cheese.
Directions:
Directions:
Whisk together ½ cup of the vinegar, ¾ cup of the oil, the garlic, and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours turning every 2 hours.
Heat your grill to high.

Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill and grill until medium=-rare 3, to 4 minutes more.

Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch think slices against the grain of the meat.

Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes and onion and toss to coast. Divide the sliced steak amount 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of the Parmesan over each dish
Number Of Servings:
Number Of Servings:
4

 

 

 

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